Roast Turkey
This turkey is a little quicker to cook since it's not stuffed. Use plenty of herbs in order to make a great flavor. Do check for doneness as size of the bird, oven and altitude can impact cooking time, and undercooked poultry can be dangerous. Internal temperature should be between 165 and 175. Insert the meat thermometer into the thickest part of the breast, near the wing.
INGREDIENTS
Whole Turkey (10-13 lb)
Olive Oil
Chicken or vegetable broth
Dried poultry seasoning
salt and pepper to taste
Fresh rosemary, sage, thyme, parsley
1/2 lb baby carrots
2-3 potatoes
1 large, sliced onion
Raisins
2 sliced apples
Preheat oven to 325F.
Clean the turkey, and rub with olive oil and then dried seasonings. Rub the cavities with salt and pepper, then place the fresh seasonings inside them. Put in a roasting pan, and place the fruit and vegetables around the outside of the turkey. Pour a little of the broth over the vegetables.
Cook, covered for about 3-4 hours, occasionally pouring more broth over the turkey and vegetables. Use a meat thermometer to determine when the turkey is done, and remove the cover from the the roaster for the last 45 minutes or so to allow the turkey to brown.
INGREDIENTS
Whole Turkey (10-13 lb)
Olive Oil
Chicken or vegetable broth
Dried poultry seasoning
salt and pepper to taste
Fresh rosemary, sage, thyme, parsley
1/2 lb baby carrots
2-3 potatoes
1 large, sliced onion
Raisins
2 sliced apples
Preheat oven to 325F.
Clean the turkey, and rub with olive oil and then dried seasonings. Rub the cavities with salt and pepper, then place the fresh seasonings inside them. Put in a roasting pan, and place the fruit and vegetables around the outside of the turkey. Pour a little of the broth over the vegetables.
Cook, covered for about 3-4 hours, occasionally pouring more broth over the turkey and vegetables. Use a meat thermometer to determine when the turkey is done, and remove the cover from the the roaster for the last 45 minutes or so to allow the turkey to brown.
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